Baked Pork Tenderloin
This baked pork tenderloin recipe is easy to make in the oven in about 30 minutes. Tender, juicy and perfect for a quick weeknight dinner.
Servings: 6
Cost: $10
Ingredients
- 2 pounds pork tenderloin 1 package of 2
- 1 tablespoon Dijon mustard
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sweet paprika
- ½ teaspoon ground black pepper
- 2 teaspoons dried parsley flakes
- 1 tablespoon olive oil
- ¼ cup beef broth
Instructions
- Preheat oven to 400℉
- Remove tenderloins from packaging, and pat dry with a paper towel. If there is a lot of fat or silver skin on the meat, you can easily remove it with a sharp knife
- Brush pork on all sides with mustard
- Season the pork on all sides with the spice mixture
- Add olive oil to the bottom of a baking dish, and place tenderloins on top of the oil
- Pour the broth around the pork
- Bake in the preheated oven for 25-30 minutes or until the thickest part of the pork is 145℉ according to an instant-read thermometer
- Remove from oven, tent with foil, and let rest for 5 minutes before slicing
Video
Notes
Make sure you have a tenderloin and NOT a pork loin roast.
The pork may be a slightly pink in the center, but is safe to eat if it is 145 degrees F. You can cook it a little longer if you like pork done more, but it may not be as tender. The temperature will rise a little as it rests.
For more flavor, I like to top the pork with a little butter as it rests. It makes the juices even more flavorful.
Nutrition
Calories: 188kcal | Carbohydrates: 1g | Protein: 32g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 532mg | Potassium: 623mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 171IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 2mg
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